Happy Birthday, Edible Monterey Bay!

Guess who's turning one?!? Edible Monterey Bay that's who.

And, in typical Edible-style, they are celebrating with a lavish Farm-to-Table Wine Dinner at Live Earth Farm on Saturday, October 13th. Click here to read the event preview.

A few things to note...

The anniversary party takes place at Live Earth Farm, a small family farm nestled in the foothills of the Santa Cruz Mountains near Watsonville, and kicks off with a tour by Tom Broz. Tom and his family founded the farm that also houses the nonprofit Live Earth Discovery Program, a program that provides local school children with hands-on education about organic and sustainable food systems.

After the tour, guests will enjoy a reception featuring delicious local wines. I don't know the full line-up, but I do know that Heller Estate Organic Vineyards will be pouring. And for those who aren't imbibing, 3 of a Kind will be serving up their sparkling, seasonal libations.

Brad Briske, who is currently running the charcuterie program at Casanova restaurant in Carmel, will be preparing an all-organic and local five-course dinner. I haven't seen the menu yet, but I can only imagine the deliciousness we'll be enjoying. Also involved in the dinner prep will be Food What?!, Lightfoot Industries, Pie Ranch and the Santa Cruz Regional Occupational Program.

Lastly, the 2012 Local Heroes Awards will be presented followed by a kick off the vote for the 2013 Local Heroes.

The $75 ticket price is all-inclusive, covering dinner, wines from local vineyards, tax and tip. As seating is limited, Edible Monterey Bay encourages you to purchase your tickets soon. You don't want to miss out. Click here and scroll to the bottom of the post to buy tickets. I just found out that I get to go cover it. So, I hope to see you there!

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog